Lake Chalice Sauvignon Blanc – Marlborough
Pale straw with green hues. Aromas of blackcurrant and grapefruit dominate. A crisp, medium bodied, dry wine with a refreshing and elegant palate. Mouth-watering acidity is balanced by a mineral note on the lingering finish.
Coopers Creek Chardonnay – Hawkes Bay
The nose is typical of Gisborne Chardonnay in an early year, a delightful melange of peach, nectarine and melon. A lengthy palate is replete with fresh fruit characters that are, nonetheless, rich and weighty.
Three Paddles Riesling – Martinborough
Green/gold. Exhibits typical regional characteristics of citrus fruits with notes of mineral and honey. Off-dry, the wine is soft-textured and finishes crisp and fresh.
Rimu Grove Pinot Gris – Nelson
Pale yellow. Classic aromas of sweet pears and citrus blossom with hints of spice and minerality. Luscious full-bodied mouthfeel with sweet citrus overtones, good balance and a long, lingering finish.
Scott Base Sauvignon Blanc – Marlborough
Big punchy gooseberry and passionfruit aromatics immediately take you to Marlborough. The wine floods onto the palate exploding with rich fruity flavours and filling the mid-palate with seamless ease, finishing dry and exquisite. This wine has excellent balance and drinkability.
Devil’s Staircase Pinot Noir – Central Otago
Rockburn’s highly approachable, stylish second label wines are in no way second best; the Devil’s Staircase Pinot is a dizzying blend of fast, firm fruit, tempting spices and alluring earthen notes. All for the price of, well, not even your soul.
Chapel Hill ‘Parsons Nose’ Shiraz – McLaren Vale
Chapel Hill’s Michael Fragos loves using the Parson’s Nose Shiraz to showcase McLaren Vale’s diversity and varietal character. The shallow soils over limestone in maritime influenced vineyards between McLaren Vale and Maslin Beach and also around Bowering Hill, provide explosive blueberries and liquorice with finesse and a wonderfully framing tannin structure. Up in the foothills of the Mount Lofty ranges, a Kangarilla vineyard offers Indian spice complexities that many higher priced wines would simply love to have. The added length and savoury tannins of this component and the use of some French oak result in a beguiling final release that is extraordinary.
Brookfields ‘Back Block’ Syrah – Hawke’s Bay
At the back of Peter Robertson’s Ohiti Vineyard is a patch of Syrah. With it’s back to a nicely positioned hill, the heat is captured to produce this nod to the the Rhône valley. Pepper and spice, seductively nice.
Pask ‘Gimblett Road’ Merlot – Hawkes Bay
Garnet colour, with a vibrant hue. Dark plummy notes are to be found on the nose, alongside woody herbs such as thyme, mingling with savoury, gamey aromas. Medium to full bodied with bold tannins and a mouth filling texture. There is a slight pepper spice character with lited floral and dark berry notes. Fine oak supports the fruit with soft cedar wood and toast.
Scott Base Pinot Noir – Central Otago
The Scott Base Pinot Noir exhibits classic Central Otago aromatics of ripe cherries, raspberries and a subtle herbaceous dose of wild thyme. The palate is soft on entry with the fruit characters building in the mid palate floating onto a soft velvety medium weight finish. The oak component provides a solid accompaniment to the fruit characters without dominating the palate.
Mr Mick Tempranillo / Shiraz Rosé
Australian winemaker Tim Adams created the Mr Mick range in tribute to his vinous mentor and Clare Valley pioneer, K. H. “Mr Mick” Knappstein. The wines are fruitforward and friendly, and this smart little rosé is no exception, popping with raspberry and strawberry notes overlaid with hints of lychee and white peach.
Akarua Rua Pinot Rosé
Central Otago Pinot fruit, inviting strawberry and raspberry aromas embellished by a spicy edge and a lovely vibrant fruit character, all caressed by a creamy texture and a fresh, tingling finish.
Allan Scott ‘Cecilia’ Brut NV – Marlborough
A blend of fruit from three different vineyards, each vineyard is prepared meticulously to ensure flavoursome grapes that will express themselves individually in the final blend. A typical Chardonnay / Pinot Noir blend. This Methode has biscuity rich stonefruit characters and a big mouth filling finish.